1. Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms. 2. Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface. 3. Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F. 4. Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely. 5. Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved. 6. Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread. ---------------------------------------------------------------------------
Nutrition
Ingredients
